Winter menus made bold

This red wine braised beef cheek on saffron risotto dish is a beautiful marriage of rich, slow-cooked beef cheeks in a velvety red wine reduction, served atop a creamy, golden saffron risotto. It’s hearty, aromatic, and deeply satisfying.

​If you’ve never tried picanha—the prized rump cap cut beloved in Brazilian churrasco—you’re in for a treat. This cut is juicy, flavourful, and best cooked with its fat cap intact for maximum richness. 

Get inspired with this elevated take on a classic: juicy rump steak, perfectly caramelised onions, melty cheese, and a rich, savoury French dip au jus that brings it all together.

Brendan started as a kitchen hand and quickly developed a passion for learning from the chefs around him. After moving to New Zealand with his family, he decided to use his knowledge of protein to help customers choose the perfect cuts for their venues and is sharing that with us...